It's the cream of the crop from our direct import portfolio in this month's pack and for something a little different we are also including a selection of some styling drops from a few of our favourite producers here in Australia. We did the same last year and it was a hit so we are giving it another go.

This is some of the greatest and classic winemaking regions in France, Italy and Spain, with and ecclectic and delicious mix of reds and whites. It includes wines from the legendary Zind Hunbrecht as well as a relatively new discovery for us from Gigondas that has fast become one of our favourite wines of the year. To round it out its a little Spanish flair from the 'New Wave' of winemakers strutting their stuff.

The Aussies are holding up their end with some stunners from Geelong, Gippsland, and the Barossa Valley. Sierra Reed has made a second appearance with one of her latest releases and a brilliant pinot gris from her home turf in Geelong. Michael Hall delivers with a lush yet fresh rendition of old vine roussane out of the Barossa that is a perennial favourite, while Dylan McMahon (es Seville Estate) and mate Matt Burton have smashed it out of the park with his single-site pinot from the Yarra Valley. A stunning colab that is impossible not to love

This one is another absolute belter!

Incredible wet-stone minerality and great peach and candied pineapple aromas plus a haunting wild herb note make this a very exciting dry riesling. In fact, it tastes like a serious single-vineyard wine. Fantastic balance right through the very long finish. Only 12.5% alcohol. Mostly from young vines in the Grand Cru Brand. From biodynamically grown grapes. Drink or hold. (96) STUART PIGOTT, James Suckling 

The 2023 Riesling Roche Granitique was harvested in the Grand Crus of Brand, Wineck Schlossberg and a smaller site underneath the Brand, all on granite. A touch of flint blends deliciously with crunchy apple, almost like Cox Orange Pippin, full of the promise of juiciness and verve with a slight burst of smokiness. The palate delivers exactly that, with touches of crunchy green and red apple, beautiful concentration and a lightness in its step. This is totally fresh and mouthwatering. (Bone-dry) ANNE KREBIEHL MW, Vinous 

A juicy, lively and precise Gigondas, showing red berries, blood oranges and baking spices on the nose. Medium-bodied, it has fine tannins and refined texture, silky yet full of verve with a driven and vivid expression. Balanced, fresh and crunchy. JAMES SUCKLING

Vinified with 40% whole clusters, the 2023 Gigondas Cuvée Tradition 1871 is a red fruited and floral beauty. Gently structured by smooth tannins, this is shaping up to be yet another juicy, fragrant, outright delicious Gigondas from the hands of the talented Paul Fumoso. NICOLAS GREINACHER, Vinous

A mix of high altitude vines and  unique terroir with poor lime and clay soils, united to extreme weather conditions and dry agriculture that provides low yields and high concentration in the fruit. Spends about 5 months in French oak.

Glace cherry and red fruits overlay a bed of black currant and blackberry fruits with a soft peppercorn spice and a touch of licorice. So vibrant and fresh that builds slowly with a mix of wild forest fruit and grilled herbs. Fine tannins cut the sweet fruit and a gentle kiss of oak gives it all a last little push on the long finish

100% Pinot Gris from the Waybourne Vineyard in Geelong. Barrel fermented in old French oak
with artial Malo. Tiny production too.
 
Sestricka is Czech for Sisters, this wine was created with Sierra's best friend who came to do vintage with her in 2025. She was born in the Czech Republic and Sierra alos has Czech heritage, so after meeting in high school in the US when she moved to America she started to call me Sestrika. 23 years later they are still sisters and this wine represents a lifelong bond and memories made together in Prague when they were 21.
 
A textured and opulent style of Gris in the glass. Rose water, white jelly bean and red apple skin phenolics, build the layers of this white wine in red wine framework. Extended time on vine has helped make the wine powerful and rich, Alsatian in style but still born of the limestone soils of Waurn Ponds from a 40 year old vineyard. Was so inspired by this fruit I took cuttings from the site and will graft 10 rows of Gris over in the home block this year. SIERRA REED

We tried both of Sierra's Gris together and really its hard to pick a favourite. One of those depends on the day type situation and which mood you are in. Both have some latent power and energy to them and this maybe has an extra zap of electricity on the pallate that we really liked. Great stuff and a great example of how good Gris can be in the right hands.

This was barrel fermented and rested in wood for 9 months afterwards.

This is a wine that takes on texture seriously. It’s the Bosc pear skin and hazelnut husks, quince flesh and roasted cashews. It has a fine bitter grip and pithy grapefruit sensation on the palate. You’ll find lots of satisfaction in its composition. Sipping on, there’s baked apple and apricot stone in the aftertaste with a lick of salt that boosts it further. Graceful, textural wine. KASIA SOBIESIAK, The Wine Front

Barossa Valley roussanne, fermented in tank and French oak puncheons (18% new) and matured for nine months on lees. Light mid-straw with rich, inviting characters of juicy white peach, nectarine, soft spice, custard apple and citrus fruits. There's some yellow plum in the mix too and hints of soft spice, curd, white flowers, almond paste and stone. Expansive and spicy yet focused and showing clarity and a bright, minerally cadence. (93) DAVE BROOKES, Halliday Wine Companion

All MV6 planted in 2001; 70/30% whole berries/whole bunches and matured in 300L barrels (10% new) and older 500L barrels, all French. A bright crimson. Aromas of freshly picked red cherries and blood oranges together with a little damp earth and dried herbs. More structured and firmer than the George's Vineyard pinot. Mouthcoating but balanced tannins ensure plenty of upside for those who still have some five- to seven-plus years from now. (97) PHILIP RICH, Halliday Wine Companion

Chocolate and campfire notes mix with spiced red cherry on the nose. Oak spices frame the core of fruit and sit over the fruit in its youth. This needs time in the cellar for the oak to marry. It has great potential: one for the cellar. GABRIELLE POY, The Real Review