Eddie's Pick:
Prà Soave Classico 2006

This is the most common dry white wine from the Soave region in north east Italy. The wine is produced from Garganega grapes and the better brands are permitted to blend in up to 30% of Chardonnay, which adds flavour and complexity. The winemaker is Graziano Prà who runs a small family vineyard.
The Prà Soave is unwooded, has quite a powerful aromatic character and is a perfect warm weather alternative for those who dislike “ordinary” Chardonnay or Sauvignon Blanc. Drink chilled.

Phil's Pick:
Poggerino 'Aurora' Rosato 2007

Poggerino have long been one of my favourite producers of Chianti. For the first time ever the importer has brought in some of their rosé for us to play with. This wine is made from 100% Sangiovese using the saignée method. Saignée means 'to bleed' and is generally used to concentrate a red wine (in this case the Chianti Classico), with a by-product of juice that can be used for Rosé.
Aurora has a lovely pink colour with an orange tinge. The wine is floral, grapy and slightly spicy on the nose with a hint of red apple or cider. The palate is clean, crisp and refreshing with nice fruit. It's fruit, acid and texture are extremely well balanced, meaning Aurora will be great with a variety of foods.

Adam's Pick:
Wantirna Estate 'Isabella' Chardonnay 2007

Wantirna is one of the Yarra’s best producers, and almost certainly its most underrated. Their latest release of Chardonnay is, as always, of sensational quality. A forceful nose of stone fruits leaps out of the glass along with a hint of honey-nut and spice. The palate is very flavourful, but it shows remarkable restraint and balance. It is mouth-filling with its richness, but quite a firm structure makes for a very clean wine with a touch of grip on the finish. Linear, focused and long, I think this wine will age very well over five or more years. While not cheap, this is fantastic value.

James' Pick:
Pfaffenheim Gewürztraminer 2006

This is a wine that should be looked at more closely. The slight residual sweetness gives great texture to Gewürztraminer and the spicy lift that is characteristic of the variety, and not just its acid balance, gives a briskness to the structure. We recently drank a bottle with a rich, complex cous-cous dish of lamb, chicken and Merguez sausage and the wine was the perfect complement. Clean lychee and citrus peel notes, good palate weight with great textural resonance and a clean finish.

Jeffrey's Pick:
Domaine de Montmeix Bourgogne Blanc 2006

This is the first time I’ve seen white Burgundy in a screwcap (not counting Chablis), finally allowing us to drink French Chardonnay inexpensively and reliably taint-free. More than that, there’s a lot to like here (for relatively few dollars). The acid is pretty fine and not too tight or intense: a fresh and clean finish. Don’t serve it too cold, it will suppress the pebbly mineral character and the tease of yeast lees. As it warms, stone fruits and citrus come up, think grapefruit, white peach and nectarine. Cashew and almond, too. The closer it gets to room temperature, the more deliciously comprehensive it becomes. Toast and brioche arrived in my glass…
There’s a touch of creaminess and hints of vanilla bean, and the more air it picks up in the glass, the more flavour comes out. Terrific with scallops (or any seafood, really). It’s a touch too subtle for creamy pasta sauces, but also great just on its own.

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