13 Ace Australian Wine Restaurants

While these Australian spots span the culinary spectrum, some offering classic Italian plates and others serving up creative preparations of kangaroo, they each share a common thread as Wine Spectator Restaurant Award winners. Celebrated for their carefully curated beverage programs that champion choice wines from Australia and beyond, these 13 restaurants are standout destinations for wine lovers exploring the Land Down Under. (Note: All prices below are listed in U.S. dollars and may be subject to change.)

To discover more dining destinations across Australia and the rest of the world, check out our list of more than 3,700 Wine Spectator Restaurant Award–winning establishments, including four new Grand Award winners among the 96 restaurants that hold our highest honor.

Do you have a favorite you’d like to see on this list? Send your recommendations to restaurantawards@mshanken.com. We want to hear from you!

Victoria: Melbourne and Beyond

Wickens at the Royal Mail Hotel offers scenic views of the Australian bush. (Courtesy of Wickens at the Royal Mail Hotel)

Wickens

Royal Mail Hotel, 98 Parker St., Dunkeld
Telephone (61) 3-5577-2241
Website royalmail.com.au/dining/wickens
Grand Award

For those looking to experience the best in Down Under dining, where better to begin than Australia’s sole Wine Spectator Grand Award winner? Named for executive chef Robin Wickens, Wickens is the flagship restaurant of the Royal Mail Hotel in Dunkeld, at the southern end of Grampians National Park. Boasting a massive list of wines to pair with Wickens’ acclaimed tasting menus, the restaurant also offers impressive views of the surrounding mountains.

What’s on the Menu

Wickens spotlights regional cuisine through tasting menus—including five-course ($195 per person), eight-course ($230) and chef’s table ($240) options—that change based on what’s available each day from the Royal Mail’s extensive organic garden, as well as nearby farms and ranches. As a bonus, guests can tour the hotel’s garden (and see the property’s resident ducks) for $13 per person.

Wine List Highlights

Overseen by wine director Leonardo Lupattelli, the 4,350-selection wine list is also heavily focused on Australia’s bounty, with verticals of Penfolds’ Grange and Cabernet Sauvignon South Australia Bin 707 bottlings, plus gems from other leading producers such as Torbreck, Yangarra Estate and Henschke. Beyond Australia, the list showcases wines from France’s Burgundy, Bordeaux and Rhône Valley regions, along with Italian, Spanish and German bottlings. Among the many verticals offered are 15 vintages of Château d’Yquem Sauternes and 18 vintages of Château Mouton-Rothschild Pauillac. There’s plenty for Champagne fans too, including nine vintages of Philipponnat Extra Brut Champagne Clos des Goisses.

Melbourne mainstay Grossi Florentino began in 1918 as a wine shop. (Courtesy of Grossi Florentino)

Grossi Florentino

80 Bourke St., Melbourne
Telephone (61) 3-9662-1811
Website grossi.com.au
Best of Award of Excellence

One of the oldest restaurants in Melbourne, Best of Award of Excellence winner Grossi Florentino was opened by Samuel Wynn in 1918 as a wine shop and has since grown into a fine-dining establishment. Wynn eventually moved into making wine in Australia’s Coonawarra region, while the restaurant changed hands several times throughout the 20th century. In 1999, the Grossi family took over ownership of the restaurant, which also houses the more casual eateries Grill and the Cellar Bar under the same roof. Today, Grossi Florentino remains an Italian cuisine destination that champions regional ingredients and boasts a stellar wine program.

What’s on the Menu

Chefs Guy Grossi and Chris Rodriguez’s menus feature such standout plates as sautéed scallops with spinach and Parmesan, an oxtail stew served over risotto and Wagyu beef cheeks with polenta. Two “Gran Tour” tasting menus, one meat-focused and the other vegetable-driven, are also available for $120 per person ($200 with classic wine pairings), featuring seven courses that range from rich and savory to delightfully sweet. And speaking of sweet, don’t forget to save room for enticing desserts such as the chocolate soufflé with amaretto gelato.

Wine List Highlights

Wine director Alex Meikle-Briggs’ beverage program shows strength in Australia, Burgundy and Italy. The list notably champions Italian grape varieties that don’t often get the spotlight, such as Teroldego, Nerello Mascalese and Sagrantino. Among the 1,400 labels (representing 7,700 bottles) are leading producers such as Piedmont’s Gaja and Giacomo Conterno, Burgundy’s Ponsot and Australia’s Henschke. The list also emphasizes sweet wines from Australia, France and Hungary, including Château d’Yquem Sauternes.

Sip celebrated wines from Australia, Bordeaux and Burgundy in a lively space at Society. (Courtesy of Society)

Society

80 Collins St., Melbourne
Telephone (61) 3-8618-8900
Website societyrestaurant.com
Best of Award of Excellence

A new Best of Award of Excellence winner in 2023, Society is one of several establishments from chef and restaurateur Chris Lucas, owner of fellow Restaurant Award winners Kisumé in Melbourne and Chin Chin Sydney in Surry Hills. Society opened in 2021 and has quickly become one of Melbourne’s premier wine destinations, with 1,600 labels on its wine list and 10,000 bottles in its cellar. Its adjoining restaurant, Lillian Brasserie, showcases smaller plates and shareable dishes as well as a sizable terrace for dining alfresco.

What’s on the Menu

Chef Damian Snell prepares a seasonal menu of primarily Australian dishes, with some influences from farther afield. A recent lineup included canapes such as Angus beef crumpets with horseradish and caviar, crab choux buns with aged Parmesan and dill and prawn tarts with blood oranges. As for larger plates, some recent standouts have included wood-grilled calamari with romesco sauce, quail with butternut squash and thyme, steamed mud crab with lemongrass, rock lobster (grilled in the shell) in hollandaise sauce and aged beef fillets (15 or 31 ounces) in a peppercorn sauce.

Wine List Highlights

Head of wine and Master Sommelier Loïc Avril oversees the beverage program, which shows particular strength in Australia, Bordeaux and Burgundy. The 1,900-wine program (representing a 19,500-bottle cellar) features impressive collections of Château d'Yquem and Domaine de la Romanée-Conti bottlings as well as a number of prestigious wines (Château Margaux, for instance) poured using the Coravin preservation system. Society also spotlights individual wineries and wine styles through themed dinners, such as a recent Duck & Pinot Around the World event that featured reds from Australia’s Bannockburn, California’s Daou and Germany’s A. Christmann.

In a contemporary setting, Vue de Monde offers French and Australian dishes paired with a 2,200-wine list and great views of downtown Melbourne. (Courtesy of Vue de Monde)

Vue de Monde

Rialto Tower, 525 Collins St., Level 11, Rialto South Tower, Melbourne
Telephone (61) 3-9691-3888
Website vuedemonde.com.au
Best of Award of Excellence

Vue de Monde has relocated several times since opening in 2000, most recently to the 55th floor of the Rialto Tower in Melbourne, where it offers guests panoramic views of the city below. The restaurant is known for its commitment to environmentally sustainable practices, using contemporary kitchen technology with lower carbon footprints and prioritizing primarily local produce in its cuisine.

What’s on the Menu

Chef Hugh Allen draws inspiration from both Australian and French culinary traditions for Vue de Monde’s dishes, which are available across a signature tasting menu ($235 per person). Championing the seasonal bounty of native Australian ingredients, the chef’s tasting menu has featured dishes such as a Jerusalem artichoke–and-tarragon tart, Tasmanian oysters with wasabi and avocado, red kangaroo with mushrooms and a yuzu parfait with mandarin oranges and Geraldton waxflowers.

Wine List Highlights

Starting at $145, several wine pairing options complement Allen’s cuisine, including a Discovery Pairing, a Prestige Pairing and an Indulgent Pairing. For $327 and up, the Beyond Pairing allows diners to savor some of the world’s most sought-after wines with their meal. (Non-alcoholic options are also available, as are tea pairings for $100 per person.) Australia, France (particularly Bordeaux and Burgundy), Italy and Spain are primary strengths of the approximately 2,000-wine list, which is overseen by wine director Dorian Guillon, head sommelier Mathieu Gobin and assistant head sommelier Fergus Watson. Among the 7,000 bottles in the cellar, expect to find such names as Yarra Valley’s Yeringberg, Victoria’s Bindi, Champagne’s Agrapart & Fils, Alsace’s Zind-Humbrecht and Sicily’s Benanti. Rounding out the list are wines from Austria, Georgia, New Zealand, Slovenia and farther afield. More than 80 wines are served by the glass, including Tokaji and a selection of sweet and fortified wines, with gems from Australia’s own Chambers on offer.

Pascale Bar and Grill earned its first Restaurant Award in 2024, in recognition of its 250-label wine list. (Courtesy of Pascale Bar & Grill)

Pascale Bar & Grill

QT Melbourne, 133 Russell St., Melbourne
Telephone (61) 3-8636-8808
Website pascalebarandgrill.com.au
Award of Excellence

Pascale Bar & Grill is the flagship restaurant of the QT Melbourne, a boutique hotel neighboring Melbourne’s Chinatown and near tourist attractions such as the National Gallery of Victoria, the Melbourne Museum and Cooks' Cottage. The restaurant, a new Award of Excellence winner in 2024, offers everything from “French Quarter–inspired” cocktails to several cuts of meat and fish grilled over ironbark and apple wood, as well as charcoal.

What’s on the Menu

Centered around a wood-fire grill, Pascale Bar & Grill delivers a Mediterranean menu centered around grilled meat and seared vegetables. Starters on chef Nic Wood’s menu include Abrolhos Island half-shell scallops with fermented chile butter, oven-roasted beets with cashew cream and a wood-fired lemon with rosemary focaccia. For more substantial plates, look to the rigatoni with braised lamb ragù, the duck frites with béarnaise sauce and the 12-ounce pasture-raised rib eye sourced from Gippsland.

Wine List Highlights

Wine director Chris Morrison oversees a 250-selection list, which primarily focuses on the wines of Australia. These include a wide range of Cabernet Sauvignon, Chardonnay, Pinot Noir, Riesling and Shiraz options from such wineries as Vasse Felix, Jasper Hill and Wynns Coonawarra Estate. The bottle and by-the-glass lists also prominently feature wines from France, including Burgundies from Dujac, Jean-Louis Chavy and Domaine Laroche.

Queensland: Brisbane and Beyond

Pair regional cuisine with great wines from Australia and Burgundy at Brisbane’s Bacchus. (Courtesy of Bacchus)

Bacchus

Rydges South Bank Brisbane, 9 Glenelg St., South Bank, Brisbane
Telephone (61) 7-3364-0870
Website bacchussouthbank.com.au
Best of Award of Excellence

Whether you’re seeking high tea, pre-theater dining, tasting menu experiences or sips of fantastic Australian wine, you can have it all at Best of Award of Excellence winner Bacchus in Brisbane. And you’ll find all this in a space with a scenic poolside area and a contemporary design dining room, which Los Angeles–based designer Tracy Beckmann has given wood and brown leather seats, geometric lighting fixtures and a wall of niches holding sparkling wine, wood wine boxes, sculptures and more.

What’s on the Menu

Bacchus offers seasonal, regional cuisine across a range of menus: an à la carte menu, a pre-theater dining menu ($50 per person), a degustation menu ($90, $130 with wine pairings and $155 with premium wine pairings), a truffle degustation menu ($105, $150 with wine pairings), a vegetarian degustation menu ($85, $125 with wine pairings) and a set group menu ($65). Across the menus, expect to find dishes such as slices of sourdough with cultured butter and wattleseed, kangaroo tartare with regional herbs, Wagyu beef tongue with pickled vegetables, duck with parsnips and kale, saffron-spiced risotto with bone marrow and lobster with Jerusalem artichokes.

Wine List Highlights

Sommelier Rory Ilic oversees a list of approximately 700 selections, tapping a 2,000-bottle cellar primarily focused on Australian, Burgundian and Italian offerings. Standout picks from Aussie producers include Riesling from Clare Valley’s Grosset, Chardonnay from Margaret River’s Vasse Felix and Shiraz from Barossa Valley’s Torbreck. The list also boasts grands crus from Burgundy’s Domaine de la Romanée-Conti alongside celebrated bottlings from Tuscany, the Rhône Valley and Germany. Bacchus has nine Dom Pérignon releases on its Champagne list and offers an exciting by-the-glass menu, with several of the latter options served using the Coravin preservation system.

Yamagen Restaurant brings the flavors of Japan to the shores of Queensland’s Surfers Paradise. (Courtesy of Yamagen)

Yamagen Restaurant

QT Gold Coast, 7 Staghorn Ave., Surfers Paradise
Telephone (61) 7-5584-1266
Website qthotels.com/gold-coast
Award of Excellence

A stone’s throw from the beaches of Surfers Paradise, Yamagen Restaurant is a new Award of Excellence winner in 2024 that specializes in contemporary Japanese cuisine. Situated in the luxury QT Gold Coast hotel and resort, the restaurant delivers omakase and izakaya experiences in a dining room punctuated by distinctive red, white and black touches and a well-appointed bar that puts sake front and center on shelving hung from the ceiling.

What’s on the Menu

Drawing from his passion for Japanese cuisine and experience working with Australian chef Tetsuya Wakuda and at Nobu in London, chef Adam Lane creates menus for Yamagen that showcase inventive sushi, sashimi, maki and robatayaki (aka robata) options. Some highlights include the sashimi zensai ($30 for eight pieces), which brings together tuna, salmon, kingfish and snapper, and the skewers of local Halloumi cheese (two for $10) with smoked honey and bonito. Other signature dishes include crispy pork belly with nashi pears, wasabi and watermelon radishes and a miso-glazed Glacier 51 toothfish with pickled cucumbers, hazelnuts and shiso peppers.

Wine List Highlights

Wine directors Chris Morrison and Paul Stewart have come up with several wine service options for guests, including sake and shochu flights, pairing menus and Coravin-preserved pours of wines not otherwise served by the glass. Champagne sparkles on the list, with both premier and grower bottles on offer from such well-known houses as Perrier-Jouët, Veuve Clicquot, Pommery, Bollinger and Laurent-Perrier, among others. Australian, New Zealand and South African producers are also featured, with bottles chosen specifically to complement the cuisine (think Rieslings, Grüner Veltliners and Pinot Noirs).

New South Wales: Sydney and Beyond

Pair well-aged Australian wines with seafood-driven Chinese dishes at the Century in Pyrmont. (Courtesy of the Century)

The Century

The Star, 80 Pyrmont St., Pyrmont
Telephone (61) 2-9566-2328
Website goldencentury.com.au/thecentury
Best of Award of Excellence

The Century offers traditional Chinese cuisine with a focus on seafood. Inside the Star casino and resort in Pyrmont, it opened as a tribute to the Golden Century, which has been a mainstay restaurant in nearby Sydney for more than 30 years.

What’s on the Menu

The Century brings forth the Cantonese dishes of its parent restaurant, utilizing local ingredients and fresh seafood (kept live on site) in its preparations. Some standout dishes on chef S.C. Lee’s menu include wok-fried snow crab with garlic butter–dressed egg noodles, deep-fried pigeon with steamed vegetables and parrot fish topped with strips of ginger and shallots. There are also elevated takes on such Asian comfort food staples as fried spring rolls (with minced meat), steamed dumplings (with prawn stuffing) and a sweet-and-sour soup (with crab meat and corn).

Wine List Highlights

Wine director Jon Osbeiston spotlights 455 labels, pulling from a cellar of 1,050 bottles, on the Century’s Best of Award of Excellence–winning wine list. Australian reds shine brightest, with multiple vintages of Penfolds’ Grange Shiraz (going back to 1973), Wynns’ Black Label Cabernet Sauvignon (back to 1965) and Henschke’s Hill of Grace Shiraz (back to 1973). As for notable Bordeaux, the wine list includes a 1918 vintage of Château Margaux among selections from several first-growths and second-growths.

Inside the Hilton Sydney, Glass Brasserie treats guests to contemporary Australian cuisine and fantastic regional wines. (Courtesy of Glass Brasserie)

Glass Brasserie

Hilton Sydney, 488 George St., Level 2, Sydney
Telephone (61) 2-9265-6068
Website glassbrasserie.com.au
Best of Award of Excellence

Glass Brasserie has offered contemporary Australian cuisine since opening in 2005, and the restaurant’s dedication to wine is clear: Large translucent wine displays divide the dining room, showing off the establishment’s collection of 4,000-plus bottles. The space’s vibe is sleek and airy, with abundant natural light, high ceilings and polished wood tabletops. Floor-to-ceiling windows look out onto busy George Street, where the shopping mecca Queen Victoria Building lures locals and tourists alike with its wares.

What’s on the Menu

Chef Luke Mangan’s menu puts the spotlight on fresh local and seasonal ingredients. Options span small plates such as scallop carpaccio with crème fraîche and king brown mushroom skewers with yuzu-wasabi butter, with such larger entrée options as a spanner crab omelet with a miso-mustard broth and duck breast served with rhubarb, almond cream and Tuscan cabbage. The tasting menu ($98 per person, $150 with standard wine pairings and $193 with premium wine pairings) begins with whole-wheat sourdough and locally sourced olive oil, segueing into an amuse-bouche course and ultimately concluding with a tea and coffee service.

Wine List Highlights

Wine director Mauro Bortolato’s 1,000-selection wine list shows strength in Australia, France and Italy. The Aussie selections include verticals of Mount Mary Chardonnay, Brokenwood Shiraz and Grosset Riesling. Also on offer are grand cru Burgundies from producers such as Domaine Faiveley, Armand Rousseau and Domaine de la Romanée-Conti, as well as Italian reds from the houses of Gaja, Aldo Conterno and Tenuta San Guido. Roughly 40 wines are offered by the glass, including premium Coravin pours such as Henschke Shiraz and Terrazas de Los Andes Malbec.

Wines from Australia, France and Italy complement Italian-inspired fare at Sydney’s Gowings. (Courtesy of Gowings)

Gowings

QT Sydney, 49 Market St., Sydney
Telephone (61) 2-8262-0064
Website gowingsbarandgrill.com.au
Best of Award of Excellence

Looking for a New York–style steak house in Australia? Start at Best of Award of Excellence winner Gowings in Sydney. A stone’s throw from Hyde Park and the Royal Botanic Garden, the restaurant is inside the luxurious QT Sydney hotel in the city center. At the dining room’s center is a 3,000-bottle cellar, with hanging lights dressed in colorful fabrics above.

What’s on the Menu

Gowings exudes showmanship and culinary excellence across its Italian-leaning menu. Riffing on the concept of a classic American steak house, chef Sean Connolly brings forth such meat-forward dishes as steak tartare with cured egg yolk, chicken saltimbocca with a pine nut puree and place-aged pork chops sourced from Tathra in Wombeyan Caves. Of course, there’s the steak, with three options designated for “two or more” diners and carved tableside: the pasture-fed New York strip loin, the bone-in rib eye and the Black Angus T-bone. Duck fat–roasted potatoes and gorgonzola-topped bone marrow are just some of the succulent side options available.

Wine List Highlights

Head sommelier Jarrett Buffington oversees the wine program of approximately 900 labels. The list focuses on small-production bottlings from every winemaking corner of Australia, with some wines dating to the 1930s. Italian varieties, including Nebbiolo and Fiano, add diversity and sit alongside Chardonnay, Shiraz and other Australian mainstays from leading wineries such as Henschke and Wynns Coonawarra Estate. In addition to a traditional by-the-glass selection, Gowings offers a roster of 30 wines served using a Coravin preservation system.

Jonah’s Restaurant offers a beachside atmosphere for enjoying seasonal cuisine and fine wines. (Courtesy of Jonah’s Restaurant)

Jonah’s Restaurant

Jonah’s Restaurant and Boutique Hotel, 69 Bynya Road, Whale Beach
Telephone (61) 2-9974-5599
Website jonahs.com.au
Best of Award of Excellence

Open since 1929, Jonah’s Restaurant offers top wines in a stunning beachside setting north of Sydney. Part of a boutique hotel in Whale Beach, the restaurant is known for Australian and Italian cuisine complemented by a Best of Award of Excellence–winning wine list. (Jonah’s sibling restaurant, the Flooded Gums Restaurant in Bonville, is an Award of Excellence winner.) A private balcony is tailor-made for proposals, with servers at the ready to pop some celebratory Champagne.

What’s on the Menu

Chef Rey Ambas looks both to Australia and Italy for culinary inspiration, preparing a range of dishes for the restaurant’s bar menu, three-course menu ($90 per person, $135 with optional wine pairings) and seafood-focused Frutti di Mare menu ($170 for two people, $335 with caviar service and classic condiments ). Featured dishes include squid ink linguine with crab and roasted cherry tomatoes, grilled king prawns with miso-and-orange butter, an ocean trout fillet with cocktail onions and cuts of Wagyu beef (with a 6-plus rating) with parsnip puree and Szechuan peppers.

Wine List Highlights

General manager and wine director Niels Sluiman and head sommelier Georgina Larsson oversee an approximately 1,700-label list that draws from an inventory of about 10,000 bottles. The restaurant regularly sources older and rarer bottles from auctions for its list, which shows strength in Australia, Germany and France’s Burgundy and Champagne regions. Jonah’s impressive offerings include 11 vintages of Penfolds Grange, a vertical of Leeuwin Chardonnay Margaret River Art Series, an extensive Joh. Jos. Prüm collection and a range of vintages and bottlings from Bollinger (part of the approximately 110-label Champagne list). The program also features more than 70 wines served by the glass, including a wide range of sweet pours as well as nine sakes, plus some 50 half-bottles and nearly 100 large-format bottles.

Chin Chin offers Southeast Asian fare with a festive ambience in Sydney’s lively Surry Hills suburb. (Courtesy of Chin Chin Sydney)

Chin Chin Sydney

69 Commonwealth St., Surry Hills
Telephone (61) 2-9281-3322
Website chinchin.sydney
Award of Excellence

With sibling locations in Victoria’s cities of Melbourne and Geelong, Chin Chin Sydney is an Award of Excellence winner from restaurateur Chris Lucas (also the force behind Best of Award of Excellence winners Society, Grill Americano and Kisumé.) The Chin Chin Sydney dining room, set in a revitalized warehouse space, is decorated with neon pink lights that highlight exposed brick and support beams. The atmosphere inside is vibrant; the restaurant is filled with fun-loving Aussies from in and around the artsy Surry Hills suburb.

What's on the Menu

Chef Benjamin Cooper’s menu is predominantly Thai, but other Asian influences are also apparent. Some popular dishes include braised Wagyu beef pad see ew, barbecued king salmon with coconut red curry and tuna tartare with wonton crisps. The most comprehensive dining experience comes in the way of four tasting menus (from $58 to $98 per person), each containing an assortment of Chin Chin favorites. Desserts such as panna cotta (served with black sticky rice, strawberries and mint) and the Chin Chin Mess (meringue, coconut jelly, palm sugar mousse and mandarin sorbet) are not only sweet treats, but also serve as useful palate-coolers after the chile heat in many of the dishes.

Wine List Highlights

Described by the restaurant team as a “no-rules wine list," the wine program aims to deliver something for everyone while also demonstrating how different styles of wine complement Asian flavors. Wine director and Master Sommelier Loïc Avril (who splits his time between Chin Chin and Society in Melbourne) oversees the 300-label list, drawing from a 750-bottle inventory. Australian selections are especially prominent, with names such as Jim Barry, Yabby Lake and Leeuwin making the list. Beyond Australia, Champagne is well represented with showings from Louis Roederer, Billecart-Salmon and Pierre Gimonnet & Fils, among others. Also on the list are wines from producers practicing lower-intervention techniques, including Slovenia’s Radikon and Italy’s COS, as well as some 20 bottlings served via a Coravin system.

Turkish cuisine and wine are at the core of the offerings at Maydanoz in Sydney. (Courtesy of Maydanoz)

Maydanoz

50 Carrington St., Sydney
Telephone (61) 0-2926-23161
Website maydanoz.com.au
Award of Excellence

A hot spot for Turkish cuisine in the heart of Sydney, Maydanoz is the creation of chef and Efendy Group founder Somer Sivrioğlu. With meze offerings, a chef's table experience and a wine list that pays homage to Aegean producers, this Carrington Street restaurant marries fine dining with Mediterranean hospitality.

What’s on the Menu

Sivrioğlu’s seasonal menus are predominantly plant-based, playing well with the Anatolian culinary traditions from which he and executive chef Arman Uz draw their inspiration. Noteworthy dishes include lentil köfte (meatballs) with sea grapes and radishes, cabbage kebabs with harissa labneh, fire-roasted fioretto with a fava bean puree and John Dory with citrus butter. The Feast Menu ($51 per person) comprises a variety of sharable plates, with optional $9 add-ons of barbecued Halloumi with thyme honey and kingfish collar kebabs with sumac-spiced onions.

Wine List Highlights

Wine director Iso Kaya oversees the 90-label list, which focuses primarily on Mediterranean regions but also touts options from Australia and farther afield. Wines from Turkey take center stage, with options made from Turkish grapes including the white varieties of Narince, Kolorko and Yapincak, as well as the red varieties of Papaskarasi, Çalkarasi, Karalahna and Kalecik Karasi. The list also showcases Syrah and Cabernet blends from Turkey’s Güney and Aydın regions. New Zealand and South African producers also hold a prominent place on the list, with multiple bottlings from Astrolabe, Longview, Pegasus Bay and Greystone on offer, alongside French wineries such as Château de Meursault, Château des Tours and more.

Edited by Collin Dreizen, Chris Cardoso, Julia Larson, Olivia Nolan, Megan Tkacy and Greg Warner

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