The Wine Gift Shop

White Wine by d'Arenberg from McLaren Vale, Australia. Marsanne, a full-bodied wine with heady aromas of honeysuckle and almonds, is an excellent blending partner for aromatic varieties with high natural acidity, such as Riesling and Sauvignon Blanc. These three varietals have proved themselves to be a popular blend since this wine's first release. The Stump Jump is at its best while young and will continue to remain fresh for the next three years. It is perfect drinking on a warm summer day, and a perfect match for a wide variety of light dishes.

White Wine by d'Arenberg from McLaren Vale, Australia. Marsanne, a full-bodied wine with heady aromas of honeysuckle and almonds, is an excellent blending partner for aromatic varieties with high natural acidity, such as Riesling and Sauvignon Blanc. These three varietals have proved themselves to be a popular blend since this wine's first release. The Stump Jump is at its best while young and will continue to remain fresh for the next three years. It is perfect drinking on a warm summer day, and a perfect match for a wide variety of light dishes.

White Wine by Henschke from Barossa Valley, Australia. A blend of semillon, chardonnay and sauvignon blanc grown in the Barossa, matured in French oak. Named after a great-aunt, Ottilie Mathilde Henschke, who gave her name to an historic Henschke vineyard.

White Wine by Pillar Box from Barossa Valley, Australia. A blend of 66% Chardonnay (fermented in oak barrels), 20% Sauvignon Blanc, and 14% Verdelho, the excellent 2006 White displays notes of honeyed grapefruit, lemon blossom, and a hint of orange rind in a medium-bodied, fruit-driven, lively, fresh style. -Wine Advocate

White Wine by Shoofly from Australia. Crafted by leading Australian winemaker, Ben Riggs, the 2006 Buzz Cut exhibits aromas of tropical fruit, apricot, and grapefruit. Juicy, tropical Verdelho and exotically perfumed Viognier combine with dashes of Sauvignon Blanc and Riesling to provide a refreshing, succulent wine. Drink now or cellar for 3 years. Food pairings: Coconut shrimp, chili-citrus pork with sauteed pears, pancetta-wrapped scallops