The multi blend of Chardonnay Semillon Sauvignon Blanc Chenin Blanc gives this blend an absolute unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia.

While the Semillon Sauvignon Blanc is a grape that contains one of the most pungent and powerful of aromas in wine. Flavours of passion fruit, gooseberry, lantana, tomcat, asparagus, tomato bush and tinned peas are possible, followed on the palate by very zingy crisp acid. Sauvignon Blanc grape makes wines with enough bite and sharpness to accompany quite rich fish dishes, while the Semillon is equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.

The Chenin Blanc when harvested at optimum maturity, it produces a dry, firm, elegantly floral wine, such as a Savennieres. It also produces sparkling wines of good quality. When harvested late so that noble rot is successfully achieved - when grapes are deliberately allowed to shrivel and intensify on the vine before harvesting then the most succulent and famous sweet wines are the result. All apples and apricots with nutty, honey tones and underlined by a high acidity that help it carry it all along.