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High energy, bone dry, thrilling white from high up an unnamed road in the wild hinterland of Roussillon. It's quite a discovery - made from the Catalan/Roussillon grapes of the moment - Grenache Gris, Grenache Blanc, Macabeu and a touch of Sauvignon.

A blend of Pinot Gris and Gewurztraminer with 10 days of skin contact, making an orange wine. It is arguably our first orange wine at Swig, considering this for quite sometime we wanted to be sure to find the right one. Artisan brings us to a different universe of flavours! It is definitely spicy and exotic, slightly hoppy and freshly grounded white pepper, pink grapefruits, mandarin as well and mango skin and lychee flavours. Fresh and flavoursome as we like it, this wine is original and addictive. To be consumed slightly chilled.

Orbitofrontal Cortex is named after the part of your brain where conscious decisions are made. It's fair to expect great things with a wine made as the consciously selected best of the best....! On the nose, we have layers of sun dried hay, tonnes of sweet conference pears, baked apples, even some fresh crunchy green apple acidity. It's an intricately put together number, but no fear, if you like your whites with texture, crunch, ripe fruit and with a story, then this is for you.

100% Verdelho from the Voor Paardeberg. It's rich, it's ripe, it's opulent, and it goes exceptionally well with Thai food. If you like your whites bold and big, this is for you - slightly later picked, but very fresh and high acidity.

'The aromas are hints of citrus, floral, fynbos, rose geranium, apple blossom and white stone fruit. On the palate it is zesty and fruity followed by flavours of citrus peel and lemon sherbet. Will go perfectly with salads, cheeses or Asian-style dishes with a bit of spice and/or a bit of sweetness.' – Jessica Saurwein, Winemaker

'Rocking Horse is our cornerstone wine and takes its name from a wooden rocking horse that we made for our daughters out of old oak barrel staves. This is our signature wine and it is where all our work comes together to make our most complete wine. The wine is composed from a number of carefully selected vineyard sites in the Western Cape. The aromas are of lime leaf, white peach, exotic woods, and sweet dried herbs. In the mouth, the wine starts broad and rich, resolving into a keen line of acidity supported by a gentle tannin with flavours of burnt sugar, orange flower and rooibos leaf.' John Seccombe, Winemaker

On the nose - cheese rind, crystallised pineapple and lemon biscuits. The nose gives a hint to the voluptuos and nuanced texture. Creamy notes swirl among delicate aromas of pale roses, lillies and that Chablis esque stone - gout de terroir as they'd say in French. It is intense, yet with soft flesh, perfume and mouth feel. Rich mouthfeel, yet a very fine acidity that guides it beautifully to a precise long finish. Note to self. Drink with Coquilles St Jacques, Not peanut butter. Weisser Burgunder AKA Pinot Blanc.

Bright and light with layers of flavour this just had to be a Swig wine. The nose is packed full of citrus with bright apple and pear notes layered with beeswax and the burnt rubber of doughnuting boy racers more commonly found on high end German Riesling. The palate doesn't disappoint either. An unctuous body is balanced by acidity that manifests itself as fresh citrus and green apple sorbet with just a hint of lemon sherbet on the end.

Honeysuckle, lemon pith, and clotted cream on the nose, with just a hint of struck match. There's orange flower water there too. This is definitely a "shove your nose in there a bunch of times because it'll be different with every sniff" sort of wine. The palate is a great combination of power and subtle nuance. There are some big flavours there - ripe tropical fruit notes, creamy touches, textured oak, but also lighter floral edges and gentle spice as well. This is quite awesome right now - a stonking mouth full of wine - but with age it will mellow a bit. Delicious now, but worth sticking down if you've got the patience. 13.5% Drink now - 2020

As much a Christmas comfort as a pair of Rudolf slippers or the Muppet’s Christmas Carol on the box – there’s something absolutely ‘a point’ about a rich Loire Chenin at this time of year. Maybe it’s those lovely butterscotch and gingery spice hints. Whatever it is, it’s a winner. Chateau de Targé’s ripe and sumptuous 2015 has loads of texture and spice on the palate. It’s rich and toasty but not remotely overcooked, with plenty of mouthfilling buttery stone fruit and that signature zingy Chenin acidity. Class!

If the La Rupture (their crazy Sauvignon Blanc) has gone a bit punk, this is writhing on its back and air-guitaring to the Ramones with an oversized safety pin through its nose. This Marsanne is left on its skins for several weeks during and after ferment, giving it a warm gold/bronze hue. The nose is heady, gloriously oxidative with dried peaches, apricots, cloves and cinnamon. Smells a bit like proper bread pudding. The palate is extraordinary – there’s real grip there and beautiful texture – it’s all like proper, waxy honeycomb with the richness of sweetness but totally dry. I think this would beat a fair few Palo Cortado when paired with good Pata Negra. What an amazing and interesting wine. 14% Drink now - 2025

This is very impressive. Very much in the buttery Burgundian mould. Rich but refined white-butter notes on the nose, seamlessly melding into something quite savoury and mealy. A hint of toast. The fruit is rich melon/peach with butterscotch and tropical notes intermingled. In balance though. Very much so. Hedonistic and moreish. Beautiful balance, richness, texture, creaminess, savouriness. This could easily be premier cru Meursault.

There are certain wine regions you know are capable of producing sensational and distinct wines but for one reason or another they have not really reached that level. Jurancon is just such a region where over half the wine is made by the coop and most of the rest is made by producers who have not really caught up with the market. At a wine fair in Montpellier recently I hit upon a very special producer. Frank Lihour is a young, fifth generation winemaker from Monein, who has lit a fire under this sleepy region with wines that sing with Jurancon purity and terroir. Franck has made wines for over 10 years around the world (including, it turns out, at our friends at Beaumont winery in South Africa) where he picked up many ideas to improve the quality of wine back home. He gingerly introduced them to his father, and now has taken over full throttle, and wow, these wines are superb!

A new arrival from our favourite Adelaide Hills winery! This wine is 98% Savagnin (not to be confused with Sauvignon!), a lesser-seen variety whose best expression in its native France can be found in the Jura. The juice sits on its skins for one month before going into barrel for natural malolactic fermentation to occur. It retains wonderful freshness while delivering a fanfare of baked apples, honey-roast pears, camomile, dried apricots, orange peel, peaches and cream, and a decidedly herbal perfume of fresh oregano, sage and a hint of fennel. An uplifting, singing acidity adds brightness to the otherwise soft and round palate, making for a lip-smackingly good, dangerously gluggable summer gem. Resist the temptation to drink it all at once though - this wine demands good company and at leat one full evening of deep contemplation.

Lordy lordington, this is a good Chardonnay. A serious Chardonnay too. Symphonic. One moment rich, expressive, and generously fleshy, the next minute exhilaratingly racy, with a gripping undercurrent of cool, fresh minerality. Fresh cashews, a hint of toast, melon, peach, cream and a saline touch - there’s a lot packed into this wine so decanting is recommended. We’re not allowed to fully disclose the origin of the cuvée name, other than to say that it is in homage to the grower that owns the single vineyard that supplies the fruit... we'll let you fill in the blanks. An eminently fine alternative to white Burgundy for your Christmas dinner table.

This wine is named after the 'Geelkapel' snake the venomous Cape Cobra, that can morph into a brillant yellow after which this wine is named. From Adi Badenhorst's latest vintage - Muscat de Frontignan and White Muskadel, handpicked whole bunches, gently crushed by foot and naturally fermented for 2 weeks.

'The nose is already very expressive with complex aromatics of freshly baked apple crumble drizzled in honey, orange blossom, tangerine peel, yellow orchard fruits and a delicious passion fruit twist. But like many 2017 whites, there is a real clarity and focus to the wine along with a defined core of dusty granitic minerality. The entry on the palate reveals the tart, vibrantly fresh characteristics of the Sauvignon Blanc and the Semillon, that awaken the palate with zesty yellow grapefruit, lanolin, honied white peaches and Granny Smith apple puree notes. Classic higher altitude vineyard nuances ensure this wine retains incredible intensity together with a fleshy, creamy lemon pie concentration underpinned by a cool, dusty, stony minerality. Powerful without being brutish, linear and focused without being lean. This is another wonderful flagship white blend from the Savage winery that continues the great run of form for this cuvee. Drink from 2018 to 2030+' Greg Sherwood MW

A note from Brendon: Custard cream with a green-apple bite. The last of the fruit to come off the vine followed by a luxuriously gentle fermentation has resulted in confectionary flavours atop a firm acidic plinth – pure pear drops. This is a wine that will lend itself exceedingly well to sumptuous, exotic dishes – Chinese sausage or fragrant Thai chicken rice would fit the bill.

A fine alternative to white Burgundy… Adi’s Family White is never less than headily, ecstatically delicious. There’s perhaps a hint more exoticism on the aromatic profile (it’s a Chenin-led blend including various proportions of Grenache Blanc, Roussanne, Verdelho, Clairette Blanche, Viognier, Sémillon, Marsanne and Palomino), but there’s such an elegant, creamy toastiness and palateweight. It’s all supremely well balanced… white peach, yellow apple, heather and verbena notes which are still tightly coiled at the core and would open up with decanting. The Family White is Adi at his best – it’s one of the finest whites in South Africa, and a true Christmas cracker.

'Winemaker John House is exploring several different AVAs for his Rieslings; Elkton is a tiny, out-of-the-way spot with a cool climate. Hence, this bone-dry, elegant wine boasts crystalline acidity that tastes like liquid rock. Celery, grapefruit, lemon peel and orange flavors combine on its complex and compelling finish.' Wine Enthusiast

The blend comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit has eight hours skin contact prior to pressing to extract more aromatics. The Semillon component is crushed and pressed straight after picking. This wine is 100% barrel fermented, predominantly in larger barrels, with natural yeast fermentation. Extended lees contact gives you a lovely, generous mid-palate and that extra dimension this wine has become known for.

Forget everything you know about Sauvignon and get your claws into this beauty! We recently held a tasting and this knocked the socks off everyone who tasted it. It's nose has this incredible flinty, spicy minerality that is complimented by a beautifully aromatic floral.

'Characteristic pristine, pure and intense aroma with classic notes of citrus blossom and grapefruit pith. The palate is fine and complex, with great poise and concentration of flavour. Tightly wound together with a precise minerality, the wine has beautiful line and length.' Yabby Lake

If we had to pick one white wine to see us through the many challenges and traumas of the Christmas period, it would be this yawningly gorgeous Ladoix prem cru. The 'Les Grechons' vineyard is an extension of the famous Corton-Charlemagne sites and so is the holy grail of Burgundy – but without the silly prices. It's one of those wines for people really in the know. Elegantly expressive, full of lovely rich stone fruit and melon character with hints of dried fruits and spice, toasted hazelnuts and hints of butterscotch. There's also a firm line of flinty minerality, and that delicious combination of texture, body and fresh acidity that the whites around Corton do so well. Fine enough to grace even the most fastidious Burgundy bibber's table.

Another delicious vintage from one of Adi's most reverred wines.

'Stunning Swaby is all game and no shame, effortlessly fulfilling the checklist of Chardonnay perfection: balance, structure, aromatics, seduction, generosity of spirit. Prettier and tighter than 2016, our 2017 Swaby is that oily spritz from a perfectly ripe tangerine as it pulls away from the tree. You can smell the last hints of springtime citrus blossom and the herbaceous leaf canopy and feel the lightly bitter tang of pith on the tip of your tongue. A gentle layer of flinty wood smoke curls through the branches. Refined, never fined, and seamlessly beautiful.' Brendon Keys, Winemaker

Crunchy green apple, salted caramel and a whiff of smoke. Almonds and blossom and a saline core. Delicate, but incredibly nuanced and fresh.

Crunchy green apple, salted caramel and a whiff of smoke. Almonds and blossom and a saline core. Delicate, but incredibly nuanced and fresh.

'Young and full of ambition, Bertrand Bachelet took over the family estate from his father in 2010 and has already made his mark.' Decanter.com

The grapes are Biancolella, Ginestra and Falanghina. The consultant winemaker in Vincenzo Mercurio. We first tasted this with him, alongside Lionel Cousin of Cupano, when they were sharing a stand of organic Italian producers.

'The 2017 Golden Slopes Chenin Blanc comes from yellow granite soils at slightly higher elevation than Adi’s other Chenin and with a higher clay content. It has an intriguing, complex bouquet of Japanese yuzu, quince, lemon thyme and lemongrass, a little spicier than its fellow Chenin Blanc. The taut, linear palate is well balanced, with a fine bead of acidity and a lovely sappiness toward the vivid finish. Excellent.' – Neal Martin Report 2018, 92/100

'A first release from the so-called “Stone Hill”, this is a stunning 2017 Chenin (and it’s not alone), this old vine white is unfined and unfiltered, with a hint of fruit sweetness, a creamy mid palate, stony intensity and remarkable palate length.' Tim Atkin MW

'The 2017 Piet Bok Se Bos Steen, which is named after the original farmer of Adi's estate, comes from vines planted in 1968. This is the first time it has not been blended into the Secateurs Chenin Blanc. It has a well-defined bouquet of yellow plum, white flower and light wax resin aromas that unfold beautifully in the glass. The palate is well balanced with a pithy core of yellow stone fruit, a fine bead of acidity and a waxy-textured, quite persistent finish. Superb.' – Neal Martin Report 2018, 92/100

Lovers of fine chardonnay, it's time to get excited and rub your thighs vigorously in anticipation of a modern great. He may be regarded as the prince of pinot but Jamie Kutch's chardonnays are extraordinary pieces of work. The 2016s, his third vintage, take them to dizzy new heights. You still have that hint of Californian sun-dappled richness, but its kept on its toes by a taut and fine Burgundian acidity and tension.

Along with Giaconda, Sorrenberg is the leading chardonnay producer in the Beechworth region. This is a wine that will bring the widest of smiles to any Chardonnay-lover’s lips. It has that winning combo of generosity and lightness of touch – gorgeous ripe peach, juicy pear and honeydew melon fruit, a backbone of grapefruit acidity interplaying with dried honey and creamy-mealy richness, and a thrilling persistence - all down to Barry’s skill at making oak (typically 25% new), lees (battonage a-plenty) and malolactic fermentation work exactly as he wants them to do. Ambrosia in chardonnay form.

This Bordeaux blend is made from Napa’s oldest organic Semillon vineyard by one of Napa’s most revered and talented winemakers, Steve Matthiasson. It is a wine that is still very tight in youth – flinty and mineral with a hint of buttery smoke, but give it a swirl and you see how it will develop over the next 5 to 10 years. Charred grapefruit, lemon sorbet and a lovely creamy butter quality that adds to an amazingly balanced texture with a structure that is both rich and crisp. I think this will be considered a truly remarkable bottling that will hold its own with the greats. This is a truly rare opportunity to join what is bound to be a cult classic, in its infancy.

"Pear, honey biscuits, some lime, aniseed, and firm cedar and spice oak, though it's not overdone. Full-bodied, glossy texture, some white flower perfume in with pear and melon, ripe lime acidity and flavour, toasty wood in the mix, and a very long powerful finish, dusted with fine oak tannin and citrus zest. Kind of emphatic in style, but potent too, and while that's true enough, I'd also say that this wine is becoming more refined and stylish, and the drinkability is on the rise too. Anyway, it's a very good release." Gary Walsh, August 2018, thewinefront.com.au 95 points, Wine Number 38, Top 100

The result is an astoundingly aromatic wine, filled with foral notes and deep, bright citrus. Honeysuckle, grapefruit and wild flowers come to mind, rounded off with a scrumptious texture and a finish that will last for days! A highly impressive wine.