Fast becoming a favourite between the staff, the Farr’s have nailed balance and versatility of their cool climate expression of Viognier. It’s got enough stone fruit to carry us through glazed pork dishes in winter, and enough fresh green ginger spice to dance with our coral trout crudo in summer. Guests are comfortable with the name but not the grape, and we have so much fun expanding palettes all year round.

Most won’t have too much a clue about Teroldego as a varietal but Elisabetta is Trentino’s rockstar in our eyes. Aged in oak and delivering ethereal spice to an otherwise deliciously fruit driven grape, the conversations at the table have always been flowing, once we plant the seed of curiosity in the mind of the guest. So unique and appropriate to represent new age renegades.