Produced by Jacques Lurton at his Kangaroo Island estate in South Australia, this 90% Semillon, 10% Viognier blend has a very complex floral nose, showing aromas of white peach, fresh grapes, Muscat, vanilla and a touch of smokiness from the oak.  Best to be consumed by 2014.  Try with crayfish, salmon, swordfish, pork belly or roast turkey or chicken, if a lemon is stuffed in there somewhere!

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