Gippsland is named after a former Governor of Victoria. Considered both a wine region and a zone, Gippsland extends from just east of Melbourne through to the southern NSW border. Vines were originally planted as early as the 19th century however the modern revival of the region’s viticulture did not occur until the 1970’s. An enormous geographical region – similar in size to Belgium, it is comprised of coastal plains and predominantly south-facing slopes of the foothills of the Great Dividing Range. The region is divided into three geographical areas, South, East and West. South Gippsland located about 100 km east of Melbourne, is a true cool climate area. Significant maritime influence ensures it is the wettest, coolest and windiest sub-region, providing ideal conditions for growing Pinot Noir and Chardonnay. East Gippsland has a more Mediterranean style climate, with West Gippsland

<p>The Upper Loire Valley is the smallest region, yet home to it&rsquo;s most famous and exported appellations: Sancerre and Pouilly-Fum&eacute;. The region was under the influence of the Duchy of Burgundy for most of its history&nbsp; - and was once heavily dominated by Pinot noir. In the 19th Century, Phylloxera decimated many of the Pinot noir vineyards which were then replaced with the easier to cultivate Sauvignon Blanc. Cementing it&rsquo;s reputation on the variety for a fresh, flinty, crisp white.&nbsp;</p> <p><span>Sitting on the right bank of the river, Sauvignon Blanc is the only sanctioned grape and the region owes its name to the &ldquo;smoky&rdquo; attributes wines have from being grown on silex - Flint soils sitting on Kimmeridgian Limestone. &nbsp;</span>Forming the greater appellation is Pouilly-sur-Loire,

<p><em><span>&ldquo;Today, after a period of being the pariahs of the wine world, they are once again worthy objects of interest for serious wine lovers. This is all due to the magic combination of the Gamay grape and the particular characteristics of the best villages in the region, including the famous &lsquo;crus&rsquo; Beaujolais.&rdquo;&nbsp;</span></em><strong><span>Jancis Robinson MW</span></strong></p> <p>&nbsp;</p> <p><strong><span>One of the most widely exported Cru Beaujolais and known for its velvet texture and pretty floral bouquet. In good vintages, these wines will age. &ldquo;A g

<p>Light golden colour, limpid and crystalline, often with greenish highlights. In the Yonne, Bourgogne blanc often develops aromas of gunflint or field mushroom. In the C&ocirc;te-d&rsquo;Or it is hazelnut with a hint of honey, butter, bracken, spices and sugared chestnuts. In the Sa&ocirc;ne-et-Loire notes of white flowers (hawthorn, acacia) and flint abound. On the palate it is aromatic, delicate but not over-light, full without being heavy, unctuous and firm, dry and caressing, well-rounded and quite deep, not overly structured yet persistent.</p>