Pinot noir, chardonnay, shiraz, cabernet, blah, blah, blah! So boring! We've been drinking the same stuff for too long. It's time to branch out and give your taste buds and olfactory senses something a little different, a little interesting, something they may have never tried before. Get them excited about the world of wine again. 

Now, don't get us wrong, we love the classics and we always will, but we are so lucky in Australia to have such a dynamic and constantly changing wine scene. Our winemakers (and drinkers) have been brought up on a smorgasbord of 'other' varietals from all around the world. So, with a changing climate and realisation that some of those classic varietals just wouldn't cut the mustard here in Oz, we have happily embraced a slew of grapes from all over Spain, France, Italy, and even Portugal that mesh perfectly with our warm and Mediterranean sensibilities and sunny attitudes.

Of course, we can't forget some of the lesser-loved and known varietals either. Things like chenin, grenache blanc and malbec that just haven't got the love they deserve yet have been a part of the local landscape from the beginning. But that is all changing with a new generation tapping into old vines and crafting modern and fresh versions perfect for an ever-changing palate and consumer trends.

So, with that in mind, the April pack is full of delectable delights from all across this great land and all from the new wave of alternative varietals and hidden classics that sit outside the mainstream drinking. These are brilliant examples of their kind and all offer incredible value, great drinking and with so much interest.

So take a trip with us down the road less travelled and enjoy everything this great land has to offer.

SPECIAL BUY - Free-run juice fermented wild in concrete with some pressings and a high lees content, then racked to old barrels where it stayed for six months. Refined lemon leaf and pith notes, crisp Golden Delicious apple, coolly ripe stone fruit, white florals, ground ginger and a stony mineral note; this is the more ‘classic’ chenin for Dune, and it’s a charming thing indeed. There’s texture and an insistently vigorous line of acidity, working as harmoniously balancing forces, a waxy, chalky line detailing the finish. MARCUS ELLIS, Halliday Wine Companion 

Chenin Blanc from Blewitt Springs. I feel 2024 was a very good vintage for white wine in McLaren Vale. I could be wrong.

Apple, lemon, fennel, a honey floral note too. It’s crisp, apple and citrus, some spice, flinty grip, clean acidity, with a bright finish of excellent length. It’s energetic and very good. Drinks a charm. GARY WALSH, The Wine Front

Exceptional vermentino. Perhaps the best expression from Australia, a land that surely deserve more give the lifestyle. Spiced quince, a squeeze of preserved lemon lathered in more salt than usual and such brio and confidence across the surging finish that I can't help but reach for another glass. This takes on Sardinia with ease. (93) NED GOODWIN, James Suckling 

SPECIAL BUY - Racy, juicy and succulent with immediate drinking enjoyment in mind. It's hard to ask for more. The Italian grape shines in refreshing lime, grapefruit, yellow apple and spring aromatics. In the mouth, it rolls warmly across the middle palate and then takes off, driven by zippy acidity. (93) JENI PORT, Halliday Wine Companion 

Pecorino from the Hunter Valley. Interesting, and good.

Pear, lemon curd, green melon, a little mint/aniseed perfume, with a saline edge. It’s light to medium-bodied, has some flesh and, well, a sort of Pecorino cheese saltiness (real or imagined), a fine pepper dusted texture, bright ripe lemony acidity and a saline brown lime finish of good length. It’s balanced, and lovely to drink. I like this. GARY WALSH, The Wine Front

The grape takes its name from the Italian ‘pecora’ meaning sheep because the vines grew along the route the shepherds took as they brought the sheep down from the mountains in central Italy (or so the story goes!).

Continuing their pioneering role in alternative varieties, winemakers Ian & Suzanne Little have produced one of the first Pecorino wines in Australia. They chose to grow it here in the Hunter Valley for its ability to hold flavour and acid during the warmer ripening months of December and January. It is also a variety that has a lower demand for water which makes it a more sustainable option than many other white varieties.

SPECIAL BUY - This comes from two sites owned and farmed by Ben Lacey, in Aldinga and Seaview. Mainly steel. Pressed firmly but with no sulphur, dropping out harsh phenolics and keeping finer ones. The result is a wine of startling clarity and purity, effortless in the way it unfurls pear and lemon notes scented with orchard blossom, soft herbs and sea spray. The palate, too, has this unforced quality, with subtle, thoughtful detail – it’s a Bondar thing. There’s acid tension, texture, ultrafine savoury pithiness and a soaringly long trail of fresh flavour. For me, it’s their best yet. (95) MARCUS ELLIS, Halliday Wine Companion 

For the fourth consecutive year, cool conditions prevailed in McLaren Vale. However, unlike the preceding vintage, thankfully, yields returned to normal in 2024. Fiano grown in McLaren Vale is prized for its thick skins and high natural acidity. Andre and Selina sourced the fruit from two sites run by the talented Ben Lacey: Lacey Branson Road block in Tatachilla and Lacey HQ block on Olivers Road. Due to its proximity to the sea, Branson block maintains relatively cool temperatures in the warm summer months. The soils are grey-brown loam over limestone, and the thick-skinned fruit holds its natural acidity well. The Olivers Road block faces north with higher summer temperatures and rich red loam soils over limestone.

Fruit sourced from a vineyard that would have to be in contention for the best view in the valley. The vineyard not only offers stunning views it is also the perfect spot to grow delicate, fine boned and aromatic Pinot Blanc a relatively unknown variety in Australia but one we love!

The vineyard straddles the ridge line at an elevation of 652m ASL. The cooler climes of this high elevation site mean it is predominantly planted with Pinot and Chardonnay for sparkling base. There is however a solitary row of Pinot Blanc amongst the Chardonnay that was planted as a trial in the 1990’s.

Up until 2023 when we made our first wine from this vineyard the fruit was not deemed suitable for a single varietal wine and was simply blended away as the volume is so tiny.

This wine is as rare as hens teeth with only 120 odd dozen made each year given the scarcity of fruit. We think it is something special and worth celebrating. Fresh green pear on the palate paired beautifully with a mouth coating natural acidity. Drink with fresh Oysters or white fish.

SPECIAL BUY  - Fermented in a combination of barrel and stainless steel with a little skin contact. Crushed fennel and nectarine, citrus and slate, a touch of blackcurrant bud in the background. This is a suave, casual, almost understated white wine with a whole heap of charisma tucked up its sleeve, a la the quiet kid who suddenly springs to life when the dance floor revs up. This wine's got some moves. CAMPBELL MATTINSON, Halliday Wine Companion 

Given the small volume this is fully de-stem as opposed to the typical 50% de-stemmed and 50% whole cluster for carbonic. Wine was fermented with ambient yeast on skins for 2 weeks and pressed to 2 x 6 year old Bossuet 500 Lt Puncheons. No adds other than a small organic yeast hulls to aid fermentation and a small amount of So2 pre bottling. 

Gentle spice, herbaceous alpine edge brings freshness, cranberry and bright cherry fruits. Red spectrum rather than blue black of the spiritual home of Gamay but delicious and dangerously drinkable nonetheless. 

A multi-regional tempranillo that shows chocolate-dipped cherries and red plum fruits on the nose along with hints of fruitcake spice, citrus blossom, red licorice, dried orange rind, raspberry pip and cola. Mid-weight with bright red fruits, light, powdery tannins and bright line with a medium-length finish. DAVE BROOKES, Halliday Wine Companion

This is tempranillo in its light, juicy, chill-able guise. It’s soft and easy-going. It’s awash with forest berry flavours, though gentle infusions of peppercorn and general woodsy spice give the flavour profile that bit more. It’s a most enjoyable drink. Crack out the tumblers. CAMPBELL MATTINSON, The Wine Front 

There are horses for courses and wines for times, and this slippery, supple and savoury sangiovese from Victoria's King Valley is as important for mid-week pizza as the extra anchovies. Dried cherries, rubbed herbs and a faintly briny green olive tang ride on a wash of the distinctive aidity , divinly ordaining it to exorcise the devil that is melted cheese. NICK RYAN, theaustralian.com 

A frisky, firm and dusty red with enough DNA of the variety to get you dark cherry, cola, dried herbs, aniseed and fit out a good drinking experience. Nice little extra slurpiness mid palate for upping the drinkiability. Lots of charm. Great for the bucks. MIKE BENNIE, winefront.com.au

The drinkability factor here is pretty high. It tastes of blueberry jubes, violets, star anise and raspberry, the flavours tumbling over themselves to please. This is a wine with its arms open wide – generous, forward, welcoming. CAMPBELL MATTINSON, Halliday Wine Companion 

SPECIAL BUY - A seriously gorgeous dark purple colour – tooth staining, but who cares? Youthful and vibrant, smelling of violets, warm bitumen, black pepper and woodsy spices, while flavours of blueberries, boysenberries and black cherries fill the light- to mid-weighted palate. It’s not all upfront fruit – there’s some earthiness/savouriness in the mix with poppy red cherry acidity and raw silk tannins. (93) JANE FAULKNER, Halliday Wine Companion 

Black almost to the rim with vibrant purple edging. Almost overwhelmingly intense aroma that is pure Touriga with a touch of oak: black, tangy fruit, perfumed with bergamot (Earl Gray tea) and opening up to violets and a sprinkle of sweet spice. The tannins have that thick, almost chocolatey character of the variety, so different from Cabernet's more upright posture. Juicy and aromatic and nicely dry on the finish. More variety than terroir, though it does have the freshness of the region. Lovely dry finish leaving your mouth clean, as dark chocolate does. JULIA HARDING MW, JancisRobnson.com

From a small trial block on the property in Karridale . Single cane. Shoot and fruit thinned. One bunch per shoot. Dry grown. 10 months sur lie in hogsheads and barriques. The crew at Gant & Co. making Touriga Nacional in Australia (Barossa, McLaren Vale and now Margaret River) since 2002 so there is a bit of affinity there for it and it shows in this very authentic verison. They believe this is the best expression yet.