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Paul Smith Knappstein

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    Gabe O’Brien

    Cavedon Wines

    Cavedon Wines is the third-generation manifestation of a pioneering King Valley vineyard, with Gabe O’Brien making micro-batches of wine to celebrate the hard work of his father-in-law over 40 plus years, who helped pioneer and then revolutionise grape-growing in the region. O’Brien is starting to do the same for winemaking, introducing styles less common in the district, including skin contact on white grapes, sparkling gewürztraminer, nouveau reds and bottle fermenting prosecco to make both col fondo and zero dosage wines.

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    Aaron Fenwick

    Château Comme Ci, Comme Ça

    Aaron Fenwick’s Château Comme Ci, Comme Ça label is all about fun approachability, lo-fi wines made to be light on their feet, textural and engagingly drinkable. Working with semillon, chardonnay, pinot gris and merlot, he sources grapes from the Adelaide Hills – where he also co-owns The Summertown Aristologist. Working with growers who farm organically (though not all certified), he picks early to retain crunchy freshness, includes plenty of skin contact on the whites, building texture and flavour, and takes the reds off skins somewhat quickly to make zippy and poised expressions.

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    Gilli & Paul Lipscombe

    Sailor Seeks Horse / Home Hill

    Gilli and Paul Lipsombe’s quest to make the finest new world pinot noir and chardonnay they possibly could led them to the extreme viticultural south of Tasmania, in the Huon Valley. Along the way, they won a Jimmy Watson at one of their day jobs and helped tune the viticulture at the vaunted Chatto at…

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