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The Superb Alt-White Dozen
Looking to excite your tastebuds with something a little different?
This pack is bursting with brilliant alternative whites — the kind that make you sit up and take notice. You’ll find Briar Ridge’s magnificent Albariño, reminiscent of the best from Galicia, their magical Fiano, and a 95-point, textural and creamy Viognier that’s pure luxury in the glass.
There’s also a glorious 96-point Riesling from Jeanneret, Ollin’s vibrant field blend, and a mighty fine Pinot Gris to round it all out.
All are drinking beautifully now and will see you perfectly through the warmer months — bright, fresh, and full of personality.
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Rich, complex, fragrant and textural, this is a ripper. It has spent time in old French oak with batonage, aka lees stirred, employed to accentuate the wonderfully velvety fruit. If you like rich Viognier or buttery Chardonnay, this is worth a look.
Made From: 100% Viognier
Aromas and Flavours: Orange blossom, peach, creaminess, honeysuckle, spice
Drink if you like: Buttery Chardonnay, Viognier
Food: Viognier, like Chardy, is low acid so it's best to avoid acidic fruit. Chicken Tagine or poached Salmon would work well
A complex and tightly wound white that opens beautifully with a little air or decanting. The palate is layered and textural, showing white peach, kiwi, and nashi pear alongside spice, minerality, and a subtle savoury depth. Partial barrel fermentation and bâtonnage lend a gentle creaminess and a fine, grainy line of tannin to the finish. A sophisticated, food-friendly wine — superb with seafood.
Made From: Old vine Chenin Blanc and Crouchen
Aromas and Flavours: Preserved lemon, powdered ginger, pear, salinity; textural and savoury
Drink if you like: Texture, savoury characters and complexity
Awards: 95 Halliday, 94 Wine Front
The Wine Front's Hot Take: This is a wickedly good, fancy-feeling wine. Right on. Ludicrous value.
Old vine Barossa Chenin and Crouchen are co-fermented and matured in barrel. Complex, savoury, slippery and saline, this offers preserved lemon, pear, salinity, and plenty of freshness to offset the engaging texture. Food friendly but also slurpable by itself.
There’s a lot going on here — from oyster shell and tinned pineapple to stonefruit, peach skin, green melon, and almond. A delightful lick of salinity runs through the palate, adding freshness to the texture and drive. It’s lively and textural, with bright acidity and the pure sensation of biting into perfectly ripe fruit that somehow tastes even better than the real thing. The best Australian Albariño we’ve come across yet — easily a match for its cousins from north-west Galicia.
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