Curated by Lynnette, this selection is a journey around the world delving into different varietal characteristics and regional qualities. We recommend pulling these wines together and serving them throughout a dinner party. From fresh, un-oaked whites to hearty, voluminous reds, your guests will love the adventure.
Feudi Di San Gregorio 2014
Country: Italy
Region: Sannio, hilly area north of Naples
Varieties: Falanghina (local variety of Italy)
Taste: Aromas of fennel, lime skin and green olive oil, rich oily palate with salivating fresh acidity. The oily texture will match any rich seafood with acidity to refresh the taste buds.
Serve with: An aperitif with canapes or fish/seafood
Style: Rich yet well balanced unoaked white wine from one of Italy’s many local varieties.
There are over 4000 local varieties in Italy, don’t worry, very few people know them all, but fun trying a few.
Torbreck Woodcutter’s 2012
Country: Australia
Region: Barossa valley
Variety: Rousanne, Viognier, Marsanne (White varieties home to the Northern Rhone, France). Rousanne gives structure and acidy, Viognier the perfume and Marsanne richness with nutty flavours.
Taste: Classic aromas of Australia; eucalyptus oil, thyme and kaffir limes with almond and beeswax flavours on the palate.
Serve with: White meats, perfect with roasted chicken.
Style: A dry white wine of medium body, unoaked again
Petaluma Piccadilly Chardonnay 2017
Country: Australia
Region: Piccadilly Valley, South Australia
Variety: Chardonnay
Taste: Lemon curd, peach skin and pear flavours with toasty, smokey hints from barrel ageing.
Serve with: Perfect with vegetarian dishes and white meats.
Style: A full bodied white wine, barrel aged with refreshing acidity. Drink now or potential to age for a few years. View here.
Gatito Loco Rioja Cosecha (means vintage) 2017
Country: Spain
Region: Rioja
Variety: Tempranillo
Taste: Vibrant coloured wine with bright, ripe red fruit aromas and flavours balanced by juicy acidity. Great concentration, length and drinkability. This is my ‘Go to’ everyday drinking wine. Amazing value for money
Serve with: Lighter red meats, barbeque pork
Style: A lighter style red wine, vibrant, fruity yet with an excellent structure, again an unoaked style. Incredibly drinkable. View here.
Masi Campofiorin 2015
Country: Italy
Region: Verona, Veneto
Variety: Corvina, Rondinella, Molinara (more local varieties)
Taste: Flavours include raspberries and liquorice with savoury, dusty hints from barrel ageing.
Serve with: Red meat
Style: A medium bodied wine. View here.
Interesting winemaking where a base wine is made, this wine is then put on the skins of Amarone wine (grapes dried for 2 months then fermented and pressed). These pressed skins are put with the base wine adding richness and complexity, aka, Ripasso style. Google it.
Le Clos du Caillou Les Quartz 2010
Country: France
Region: Southern Rhone Valley, France
Variety: Grenache and Syrah
Taste: Strawberries aromas abound with warm baked plums, round generous fruit on the palate with soft tannins and acid with a warm finish.
Serve with: Red meat especially stews in the winter months, a match made in heaven.
Style: Plush, ripe round and generous, red wine with soft tannins. View here.
Rockburn Pinot Noir 2017 - NZ alternative, a Pinot Noir, the first red wine of the evening.
Country: New Zealand
Region: Central Otago
Variety: Pinot Noir
Taste: Red fruit with a savoury tone of crushed herbs giving interest and an alluring quality to this wine. Generous round fruit with soft tannins and refreshing acid.
Serve with: Duck breast and anything with mushrooms.
Style: Classic example of a Central Pinot Noir, hedonistic aromas, generous round fruit with soft tannins. A lighter styled red wine. This producer is gaining great reviews lately and definitely worth a try. View here.
We've enlisted the help of Lynnette Hudson, an experienced winemaker and wine advisor, to pull together a Reserve Selection of wines.
Lynnette has worked in numerous wineries across the world, and is not only experienced in making wine, but knows a thing or two about how it tastes!
