Made from 100% Tasmanian Pinot Noir, the Bellebonne Vintage Rosé is a sparkling wine of genuine beauty. Salmon blush with super fine bubbles, the nose offers strawberry, marzipan, Turkish delight, and buttery pastry. The palate is subtle and round, with a fine tannin finish and the barest touch of bitter orange pith adding elegance and length. A vintage sparkling rosé that earns its place alongside the best in the country. Pair with fresh oysters, salmon, or soft cheeses. Drink now through 2028.

Fivebob's Pinot Gris is a wine of real sophistication from the Huon Valley. Bright and clear with light copper hues, the nose is lifted and exotic with ripe nashi pear, freshly cut feijoas, ripe kumquats, and jasmine blossom. The palate is savoury and textured, with green pear skins, pithy acidity, ripe melons, fresh orchard fruits, ginger stem, and a hint of Turkish delight on the finish. Crunchy, unctuous, and genuinely complex. Pair with Thai cuisine, fresh crayfish, or aged soft cheese. Drink now through 2029.

Frankcomb's Huon Valley Chardonnay is shaped by one of Tasmania's most distinctive cool climate regions. White nectarine, honey blossom, and white peach on the nose, with a rich, round, and generous palate and subtle nutty cashew notes from French oak ageing. A lovely lingering finish that makes this a natural companion to oysters, seafood marinara, and chicken dishes. Enjoy now or cellar for 5–10 years. Pair with fresh oysters, seafood marinara, or roast chicken. Drink now through 2034.

Rush's 2025 Chardonnay is clear and golden in the glass, with enticing stone fruit and crisp citrus on the nose. Charry oak and subtle oak spice are balanced by a fine acidity line and smooth texture, with hints of almond meal and a touch of reduction adding complexity. A beautifully rounded wine with excellent structure and harmony from one of the Tamar Valley's most interesting producers. Pair with fresh seafood, roast chicken, or creamy pasta. Drink now through 2030.

Bear & Bird's Riesling bursts with the vibrant energy of the Coal River Valley. Zesty citrus and delicate florals on the nose, with crisp acidity balanced by fresh fruit flavours and a subtle mineral depth that speaks to the region's character. Dry and versatile, equally at home at a casual lunch or a special dinner. Pair with fresh oysters, seafood, or light salads. Drink now through 2030.

A rare opportunity! The Sinapius 2019 Close Planted Chardonnay is a museum release of genuine distinction. Luminous pale straw with vibrant green undertones, the nose offers elegant creamy oak vanilla framing layers of citrus and grapefruit alongside refreshing briny minerality. Green grape and delicate white flower aromatics add refinement, while savoury oak spice and finely tuned Pipers acidity provide backbone and complexity. Caught beautifully between youthful vibrancy and graceful maturation. Limited stock — for patient collectors seeking rewarding medium term development. Pair with fresh crayfish, aged soft cheese, or pan-seared fish. Drink now through 2032.

Crafted in tiny batches from Tasmania's wild West Coast, Atom's Pinot Gris is a wine that rewards attention. Florals, ripe pear, and juicy nectarine on the nose that are aromatic, deep, and textured. The palate reveals layers of complexity with each sip, with understated elegance and a finish that lingers. A quiet masterpiece from one of Tasmania's most exciting newer producers. Pair with fresh crayfish, pork, or aged soft cheese. Drink now through 2030.

From Tasmania's wild West Coast, Atom's Chardonnay is a wine of genuine distinction. Bright stone fruit and citrus blossom on the nose, with lovely minerality and crisp acidity keeping every sip refreshing. Remarkable complexity and depth without losing elegance. Ready to enjoy now, yet built to age gracefully. Pair with fresh crayfish, scallops, or roast chicken. Drink now through 2031.