Having been transfixed by the distinctive features of the region's wines, the Belgian native decided to lease a few vineyards on Etna's volcanic slopes, and eventually purchased his first plot there in 2001. Cornelissen has since become a hugely influential winemaker in the region, working to a strict minimal intervention philosophy in both the vineyard and winery. Both red and white wines are made with traditional Sicilian varieties which undergo lengthy macerations on skins, before being bottled without filtration or sulphur additions A fifty/fifty blend of Carricante and Grecanico Dorato, an absolute standout (as is to be expected)! Complex and elegant, this has notes of ginger, ripe yellow fruit, and a lovely herbal character.

Frank Cornelissen MunJebel Bianco 2020

Domaine de l'Octavin Le Roi des Cépages 2018

Domaine de l'Octavin Commendatore 2017

The Sly Vin is made from 100% Sylvaner from Philippe Brand in Alsace, which was macerated as whole bunches for two months. A vibrant orange wine with beautiful texture and freshness.

Domaine de l'Octavin Sly Vin 2020

With Savagnin coming from an in-conversion organic producer in the Jura, the fruit underwent eight weeks maceration in tank - making for a textural and delicious expression of the grape. (750ml) 13.0% ABV

Domaine de l'Octavin Hip Hip J 2020

Domaine de l'Octavin Zerlina 2019

Domaine de l'Octavin Commendatore 2019

The Muscat grown for this cuvee is made up of two varieties (Muscat a Petit Grains and Muscat d'Alexandrie) grown by Vincent Lafage from Saint-Jean Lasseille in Roussillon. Each variety is vinified separately (with approximately 15 days on skins), textural and aromatic, this is an absolute delight.

Domaine de l'Octavin Mus'cat 2020

A fantastically refreshing wine made under flor right here in Australia. The winemaking style, made famous by Jura wines, gives this drop distinct oxidative, saline notes. There's a touch of rose hip and light red fruit, alongside an electric acidity. If you just try one bottle this week, let it be this one.

Ravensworth Velo Rosé 2021

On the site of a former hippy commune, siblings Jasper and Sophie Button farm three and a half hectares of organically managed vines in the heart of the Adelaide Hills. Having grown up in a tight-knit winemaking community, the pair were exposed to all things wine-related but showed initial reluctance to follow in the footsteps of their grape-growing parents. Handpicked between the 3rd to the 8th of March before being left for 11 months on full lees. Bright yellow stone fruits with a lick of minerality, some mealy richness and a nice acid backbone.

Commune of Buttons Chardonnay 2021

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. Pinot Grigio grapes were destemmed and spent 10-14 days on skins (compared to three months for the 500ml wines) for a less intense iteration of orange wine, and a great introduction to the Radikon range. Aged in Slavonian oak for a year and a half on lees, and bottled without filtration.

Radikon Sivi Magnum 2020

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. (500ml)

Radikon Jakot 2017 (500ml)

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. Indigenous to Friuli and the grape that started it all for Radikon. Single parcel Ribolla Gialla spent three months on skins, four years in barrel, and over 10 years in the bottle. 3781 is the parcel below Radikon's cellar and where the team harvest the best grapes, only in the greatest vintages. (1000ml)

Radikon Ribolla 3781 2007 (1L)

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. (500ml)

Radikon Ribolla Gialla 2017 (500ml)

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. Indigenous to Friuli and the grape that started it all for Radikon. Single parcel Ribolla Gialla spent three months on skins, four years in barrel, and over 10 years in the bottle. 3781 is the parcel below Radikon's cellar and where the team harvest the best grapes, only in the greatest vintages. (500ml)

Radikon Ribolla 3781 2007 (500ml)

Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. The 750ml bottlings are Saša's addition to his father Stanko's original 500ml line. Pinot Grigio grapes were destemmed and spent 10-14 days on skins (compared to three months for the 500ml wines) for a less intense iteration of orange wine, and a great introduction to the Radikon range. Aged in Slavonian oak for a year and a half on lees, and bottled without filtration. (750ml)

Radikon Sivi 2020

There's something pretty special about Radikon. Tucked away in the pristine slopes of Friuli, Saša Radikon is continuing the work of his father, Stanko, creating wines that have gained a loyal and committed following. From its experimental beginnings in 1995, Radikon is now one of the most influential producers of the natural wine movement, and their wines absolutely set the benchmark for how complex and compelling orange wine can be. These wines are wild, untamed and not for the faint of heart. (500ml)

Radikon Oslavje 2017

Chardonnay & Sauvignon Vert (f.k.a Tocai Friulano) come together in this electric wine, held on skins for 10 days, and worked several times a day in true Radikon style, with plenty of oxygen introduced early on. Aged for 15 months and rested for a further 6 months in the bottle before release, it's a compelling wine and not for the faint of heart.

Radikon Slatnik Magnum 2020

Chardonnay & Sauvignon Vert (f.k.a Tocai Friulano) come together in this electric wine, held on skins for 10 days, and worked several times a day in true Radikon style, with plenty of oxygen introduced early on. Aged for 15 months and rested for a further 6 months in the bottle before release, it's a compelling wine and not for the faint of heart. (750ml)

Radikon Slatnik 2020

This is a delicious Sauvignon Blanc from Alysha and Lucy at Allevare. A small portion of the fruit spent two weeks on skins in an amphora, whilst the remaining juice was pressed straight to neutral oak and aged on full lees for 12 months. Lemon curd, passionfruit sorbet, and plenty of tangy grapefruit, with a subtle oxidative character and mealy texture from extended lees contact.