It's a fierce competition here with the whites for this month's premium pack. We've gathered some of our local heroes and favourite drops matching them against a small but cracking selection from Alsace, Burgundy and the USA.

Riesling and chardonnay are of course on the cards and we have two great Aussie examples here. Frankland Estates Isolation Ridge has fast become a reference point from local riesling while the wines of Domaine Naturaliste are nothing short of brilliant. Both of these wines offer incredible value and pitch-perfect spring drinking. They go up against the behemoth that is Zind Humbrecht and their terroir-focused Roche Calcaire riesling and a top-notch Bourgogne blanc from the champs at Buisson Battault. Who cares who wins this comp because everything is fantastic in this line-up.

For a little fun, we thought we would include some gris/grigio too. This often maligned and innocuous grape, in the right hands, can be an absolute treat and these two wines are made by some of the best hands in the business. Anna Pooley represents here for the Aussies while Erin Nuccio is taking up the mantle for the USA. Both are thoughtful and skilled winemakers making absolutely delicious wines. The wines are also both single vineyard expressions so it seemed like a no-brainer to see how this little battle would fair.

Whoever comes out on top, you can enjoy every minute of the competition, glass in hand.

One of the very best Isolation Ridge rieslings produced. It’s from an exceptional vintage showing the pristine purity and minerally tension of great rieslings. Comes from a combination of clones planted in 1988. Now this is not your usual riesling. It was left on lees for nine months and about 10% was matured in oak. The result is a wine of tremendous texture, with an intricate weave of fine acid and intensely flavoured fruit. Has a crunchy vibrant minerality on the finish. Exceptional wine. (97) RAY JORDAN, Wine Pilot

Sourced from the original 1988 plantings on ironstone gravels over clay. Some guava and dried mango exoticism, makrut lime leaves and wet stones. It's super precise and poised, a wine of balletic balance with a piercing acid line of jaw dropping intensity and drive. A masterclass in coiled tension, restrained power and the beauty of Frankland River riesling. (97) NICK RYAN, Weekend Australian

Brimming with star fruit, bergamot and flint, this is a dangerously fresh and minerally dry riesling for this warm and dry vintage. Terrific drive right through the bone-dry palate, the slate and Amalfi lemon zest at the finish strident. From biodynamically grown grapes. Drink or hold. STUART PIGOTT, jamessuckling.com 

The 2022 Riesling Roche Calcaire is harvested across the limestone soils of the estate from vines that do not make it into the single vineyards. In 2022, this was restricted to the marl and limestone soils of the village of Gueberschwihr, around the Goldert Grand Cru, a site that Humbrecht calls "virtually drought-proof." The nose still flickers with yeasty funk and lovely, flinty reduction, but even this funkiness does not obscure the vibrant lemon and orange peel. The palate is fresh but so buffered, with stunning limestone smoothness wrapping itself around a central vein of bright freshness. This is lip-smacking and approachable. It's friendly and bright already. The finish shines with a tart yellow apple. (Bone-Dry) ANNE KREBIEHL MW, Vinous

Pooley Wines has an historical property and two separate vineyards at each end of the Coal River Valley in southern Tasmania. The Coal River Valley has developed a worldwide reputation, and is ideally suited, for the production of cool-climate wines such as Pinot Noir, Riesling and Chardonnay. Members of the Pooley family have been actively involved in the business for three generations. Their longstanding passion and commitment to fine wine are your assurance of un-compromising quality.

Comes mostly from the family vineyards in Richmond and Campania, Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Cold settled and racked to tank for ferment. 3 months on fine lees with a total ferment time of 14 days. Alcohol: 13.3 PH: 3.1 TA:  9.0 T/Ha Bottle Date: 2th August 2023. Residual Sugar: 0 g/L.

‘A vibrant aroma of citrus blossom, candy apple and yuzu on the nose. Bright characters of white peach and apricot follow on the palate with subtle notes of green apple and beeswax. Strong acid and persistent length finish this lovely wine.’ Anna Pooley, Winemaker.

Before Eric Nuccio was Evesham Wood, he was Haden Fig. His journey into winemaking began in Washington D.C., where he developed a passion for Oregon Pinot Noir while working at a respected wine retailer there. After gaining experience in wine distribution and formal education in viticulture and oenology, Nuccio and his wife moved to the Willamette Valley in Oregon. There, he apprenticed under Russ Raney, the founder of Evesham Wood Winery going on to work with him each vintage while eventually starting Haden Fig in 2007.

For his pinot gris Eric aims for a classic Alsace styling. This is achieved through thought the use of barrel fermentation in older, large format French oak. Here he is not aiming to add oak flavours or aromas but seeks out the textual elements through micro-oxygenation from time in barrel and some light lees contact. This is a wonderfully textured wine with spicy fruit and lilting aromatics that packs in the flavour and drives with wonderful energy and freshness. In 2022 the grapes are sourced from the Mahonia property and the recently purchased Torres Bros Vineyard.

A touch of funk here, some smoky sulfides and toasty barrel derived character allied with nougat honey and toasted nuts. A wine of refinement and restraint as well as good depth of flavour, the refreshing acidity towing the flavour long through an extended finish. (Karridale fruit, Gingin clone; underwent malolactic). (95) HUON HOOKE, Real Review

Well this is the Gin Gin clone from Karridale, gets the whole malo thing, and 40% new oak. Heavy bottles still, unlike Leeuwin and Cullen, who are leading the way in this respect.

Powerful wine, and glossy, and buttery, cashew nut richness, toast. ginger and clove, with some struck match, pear and grapefruit. It’s a slippery viscous and powerful affair, toffee and grapefruit, mango richness, maybe a little bit brassy and bold, but saline and savoury to close, with a finish of fine length and chalky texture. GARY WALSH, The Wine Front

Domaine Buisson-Battault are consistent producers of first class Burgundy. Made by traditional methods, these wines really express the true characteristics of the region. JASPER MORRIS MW

Overall, there is a lot to like here… they were consistently well-crafted and clearly terroir-driven. NEAL MARTIN, vinous

Good aromatic width, containing a hint of green citrus. Fresh, broad and attractive in the mouth - that's a lovely village wine. BILL NANSON 

From two leui dits - Les Clous Perrons, les Magnys - in Meursault with time on lees in barrel to bring weight and texture with 12 months and 10% new oak. From vines 50+ and 25+ years old. Again those beautifully handled lees add something to both the feel of the wine and its aromatic profile. That is one of the hallmarks of these wines and it's great to see at this level. Ample roundness and generosity, but there is zip and pep too. Salty minerality here! Very good Bourgogne. Better than its classification.