Cool climate/Elevation 35m Sunbury is a cool region of gently undulating plains located close to greater Melbourne’s northwest boundary. Its climate leans towards continentality consequently frost risk is greater. This area was first planted in 1863, although the local industry disappeared in the late 1920s to reappear in the 1970s. Most vineyards are planted on the alluvial river flats where the soil is essentially sand over river stones. The growing season is relatively cool and dry, compared to the Yarra Valley. Vintage takes place around mid April/early May. Craiglee Shiraz is regarded as one of the top Shirazes in Victoria and shows the promise of Sunbury. There are other producers, but this is really a very new wine region despite its interesting early history. Andrew Caillard MW, Langton's

Warm to hot climate/Elevation 130-180m The historic Magill Estate vineyard was established in 1844. Once on the outskirts of Adelaide, today it is well and truly within the Adelaide metropolitan area. Only 5.2 hecatres (12.5 acres) of Shiraz remain, centred around the Grange cottage (pictured), the original home of Dr Christopher Rawson Penfold and the ‘spiritual’ birth place of Grange Hermitage (now called Bin 95 Grange Shiraz). Although Magill Shiraz was used for Grange in the early days, the fruit (now about 30 tonnes) is used almost entirely for the Magill Estate Shiraz. Magill Estate is an important Adelaide landmark and remains an important working winery. Indeed both Magill Estate and Grange (a multi-vineyard/multi district wine) are both matured on this site. Andrew Caillard MW, Langton's

<p>&ldquo;Here&rsquo;s presence!&rdquo; exclaims Hugh Johnson&rsquo;s Wine Guide. Nowadays the vineyard is divided among numerous owners and for this reason no single description can be applied to the reds wines. There are, however, common features: very intense colour ranging from strawberry red to deep garnet; a suave bouquet, redolent of springtime of blown roses at dawn, of violets in the morning dew, of moist mignonette... Add to these blackberries, raspberry, wild mint, liquorice and truffle... On the palate, the taste is masterful, rich, succulent and mellow, combining elegance and delicacy with meaty fullness. A long finish in the mouth and long aging potential (anything from 10 to 30 years and sometimes even more).</p>

<p>A lesser known area of the Loire Valley making Chenin Blanc in a similar style as Vouvray and planted on the same tuffeau soils. The wines are crafted dry to sweet and have an earthier, more mineral quality compared to Vouvray. Montlouis-sur-Loire P&eacute;tillant need only be aged for 9 months, while Montlouis-sur-Loire Mousseux has no aging requirement.</p>

<p>Their colour is gold flecked with emerald, darkening towards yellow with age. Their bouquet evokes butter and warm croissants, bracken, dried fruit, spices and honey. Body and bouquet are not separately distinguishable, so closely blended are structure and harmony into a single perfect whole. Unctuous and firm, dry and caressing, enveloped and profound, these wines combine every virtue in a firmly-established personality.</p>